Simple Vegan Chocolate Zucchini Bread

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Simple Vegan Chocolate Zucchini Bread: With a delicate, moist texture, this vegan chocolate zucchini bread is rich, sweet, and delicious. The “crust” is fragile, almost sticky, and soft after baking, cooling, and settling in an airtight container – similar to the top of a Starbucks bread.

Although there is a whole zucchini hidden in this bread, the goal of this recipe is not to increase your diet of vegetables.

What part does the zucchini play? Wetness. (As well as finishing off zucchini after you’ve already spiralized, sautéed, baked, roasted, or grilled them and can’t bring yourself to eat any more.) In summer, zucchini are cheap and abundant. It’s an inexpensive veggie all year round where I live. Zest bread is the perfect way to utilize any of those enormous, late-harvested zucchini.

 

Simple Vegan Chocolate Zucchini Bread

 

INGREDIENTS

  • ½ cup (125 ml) non-dairy milk
  • 2 tbsp (15 grams) ground flax seed
  • 1 cup packed (155 grams) grated zucchini (approximately 1 medium zucchini)
  • 1 cup (225 grams) sugar
  • ⅓ cup (80 ml) canola oil
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cups (180 grams) all-purpose flour
  • ⅓ cup (30 grams) natural cocoa powder (do not substitute with Dutch processed/alkalized cocoa)
  • ¾ tsp (3.75 ml) baking soda
  • ½ tsp (2.5 ml) salt
  • Dark chocolate chunks or chocolate chips, to taste (Optional)

 

 

INSTRUCTIONS

 

Set oven temperature to 350°F (177°C). Using parchment paper, line a loaf pan.

Whisk together the flax and nondairy milk in a medium-sized bowl. Give it a five-minute rest.

Sift the flour, baking soda, salt, and natural cocoa powder into a big bowl. Stir and reserve.

When the mixture of milk and flax seeds becomes somewhat thicker, whisk in the sugar, canola oil, vanilla, and grated zucchini.

Mix the wet ingredients into the dry components after preheating the oven. Pour the batter into the loaf pan that has been prepared with parchment right away. Add some chocolate bits on top if you’d like. The loaf should be baked for 70 minutes, or until it is cracked and a toothpick inserted in the center comes out clean, right away.

Transfer zucchini loaf to a cooling rack. Wait until cool to slice the loaf. Store in an air-tight container.

 

Nutrition Facts

Serving Size: 1/10th of loaf
Serves 10
  • Amount Per Serving: 238%
  • Daily Value Total Fat 8.7g11%
  • Saturated Fat 0.9g
  • Polyunsaturated Fat 2.6g
  • Monounsaturated Fat (5g)
  • Cholesterol 0mg0%
  • Sodium 222.7mg10%
  • Total Carbohydrate:: 39g14%
  • Dietary Fiber 2.2g8%
  • Sugars 22.6g
  • Protein 3.2g6%
  • Vitamin A1%
  • Vitamin C6%
  • Calcium3%
  • Iron8%
  • Vitamin D1%
  • Magnesium7%
  • Thiamin (B1)15%
  • Riboflavin (B2)9%
  • Niacin (B3)8%
  • Vitamin B63%
  • Folic Acid (B9): 10%
  • Vitamin B120%

TIPS 

BEST TIPS FOR MAKING THIS VEGAN CHOCOLATE ZUCCHINI BREAD

 

Don’t squeeze the liquid from the zucchini, that’s the key to the bread’s moisture! If your zucchini is very dry, give it a quick soak in water before shaking out any excess moisture using a strainer. (Don’t squeeze it though, just shake out as much as you can.)

Use natural cocoa powder. You can not substitute Dutch-processed or alkalized cocoa in this recipe. (More on that below if you’re interested ↓)

Once you’ve mixed up your batter, immediately transfer it to a loaf pan and put it in the oven to bake. Don’t mix the wet ingredients into the dry until you’ve preheated your oven and prepared your loaf pan (and your toppings – if using). Once you’ve mixed the wet with the dry, baking soda’s chemical reaction is immediate. You want that reaction to happen as the loaf bakes, not while it sits on your countertop!

 

NOTES AND SUBSTITUTIONS:

 

Before baking, sprinkle roughly chopped chocolate bits in the center of your loaf to give it a scrumptious, “Instagram-y” appearance.

Alternatively, sprinkle chopped walnuts or pecans on top!

It works with any non-dairy milk. I used cashew milk and oat milk to test the recipe.

I’m not very good at baking without gluten, so I can’t promise that using gluten-free flour will work. I would, however, be interested in seeing how this zucchini bread turns out if you decide to try making it gluten-free! (Instead of using a single ingredient flour, if I were to give it a try, I would start with a blend of gluten-free all-purpose flour.)

 

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